Chef Julio Rodriguez elevated, fused, and remixed traditional Sonoran mariscos at his other restaurant, Navio, which resulted in an elegantly plated gourmand version of the standards — think prepared chocolate clams with mango and pickled red onion served on a slab of decorative slate. His new spot in Playas de Tijuana, Alga Bien goes back to basics, offering a menu of un-retouched – for the most part – seaside Mexican classics. Served in a large molcajete – a traditional stone mortar –  the serrano chile-based aguachile is a fresh affair of shrimp, octopus, and red onion combined with avocado and cucumber to temper the medium level heat. If you want to get even spicier, just add a dash of the many popular salsas on hand. Alga Bien shares its space with a bar, and its casual atmosphere and spacious, ocean view patio make it a popular destination during weekends.

agringoinmexico

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